Tender apples are braised in cider and sherry; saffron lends the dish its yellow hue, and dried currants punctuate the look.



Ingredient Checklist


Instructions Checklist
  • Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.

  • Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.

Cook's Notes

This recipe can be made a day ahead and refrigerated; reheat before serving.